Friday, November 2, 2012
This is one of my family's favorite, favorite, favorite salads that I make. My grandpa asked for the recipe and has made it several times, and then he gave the recipe to my aunt, who has made it several times. It's really delicious. I originally got the recipe from the book Barbeques: Parties and Potlucks.
Strawberry Spinach Salad
1 bag baby spinach leaves
1 pint fresh strawberries, sliced
1 avocado, peeled, diced
1 package slivered almonds
4 Tbsp sugar
1/2 cup sugar
2 Tbsp poppy seeds
1/2 cup vegetable oil
1/4 cup sweet rice wine vinegar
1/4 teaspoon paprika
1/4 tsp. worcestershire sauce
1 1/2 Tbsp. minced onion (the spice)
Arrange spinach leaves, strawberries, and avocado in bowl. In skillet, caramelize almonds by cooking in fry pan with 4 Tbsp sugar until sugar melts and coats almonds. Cool and stir. Sprinkle over salad. Combine all dressing ingredients in separate bowl and add just before serving.
* Note - a little bit of this dressing goes a long way. For an average bag of spinach leaves, I only used half of what this dressing recipe yields.